Quality analysis of functional cookies

This work is devoted to the evaluation of functional biscuits, which include non-traditional raw materials. The tasting evaluation of the developed functional product was carried out using tactile senses such as vision, smell, taste, touch and hearing. This evaluation of the samples of the developed product was carried out in a sensor laboratory equipped with everything necessary to ensure the accuracy and reliability of the results obtained. The tasting commissions were offered encrypted samples of the developed product to evaluate various characteristics such as appearance, fracture condition, color, shape, taste and aroma. Each of these parameters is of significant importance for the consumer's perception of the product. The appearance and color can significantly affect the first impression of the cookie's quality, while the texture and taste shape the overall feeling of eating it. For a more detailed analysis, special evaluation criteria were developed that allowed the tasters to give objective assessments to each sample. The results of the organoleptic evaluation will help determine the optimal proportions of adding topinambur tuber powder to the biscuit recipe and identify its effect on the consumer properties of the final product. Thus, this study focuses on improving the quality of biscuits and expanding the range of products using non-traditional ingredients, which may contribute to increasing consumer interest in healthy eating. During the analysis, it was found that sample No. 3, containing 10% vegetable concentrate by weight of wheat flour, obtained the highest results, which shows that cookies with the proposed ratio of ingredients can create a new product with high nutritional value and contributing to a diverse range of flour confectionery products.

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